Effect of esterified oligosaccharides on the formation and stability of oil-in-water emulsions
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- 作者：Sunsanee Udomratia ; b ; Nauman Khalida ; c ; d ; Shoichi Gohtanie ; Mitsutoshi Nakajimaa ; c ; d ; Marcos A. Nevesa ; c ; d ; Kunihiko Uemuraa ; d ; Isao Kobayashia ; d ; isaok@affrc.go.jp" class="auth_mail" title="E-mail the corresponding author
- 关键词：DE ; dextrose equivalent (dimensionless) ; DS ; degree of substitution (dimensionless) ; DE16_P ; maltodextrin DE16 palmitate ; DE9_P ; maltodextrin DE9 palmitate ; Xylo_P ; xylo-oligosaccharide palmitate ; Kc ; rate of coalescence (h&minus ; 1)
- 刊名：Carbohydrate Polymers
- 出版年：2016
- 出版时间：5 June 2016
- 年：2016
- 卷：143
- 期：Complete
- 页码：44-50
- 全文大小：1920 K
文摘
- 5">
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Esterified oligosaccharides (EO) are capable of producing emulsions.
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5">EO formed polydisperse O/W emulsions with particle sizes between 12 and 70 μm.
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Emulsion droplet size and rate of coalescence decreased as EO concentration increased.
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5">Creaming index also decreased and creaming was not observed at high concentrations.